Classic lasagne is a pasta bake with multiple layers of flavors. Being highly nutritious and very easy has made this a favorite among kids too.
Olive oil – 1 tbsp
Smoked streaky bacon – 2 rashers
Onion (finely chopped) – 1
Celery (finely chopped) – 1 stick
Carrot (grated) – 1 (medium)
Garlic cloves (finely chopped) – 2
Minced Meat – 500 grams
Tomato purée – 1 tbsp
Chopped tomatoes – 2 x 400g cans
Clear honey – 1 tbsp
Fresh egg lasagne sheets – 500g pack
Crème fraîche – 400ml
Mozzarella (roughly torn) – 125g ball
Freshly grated parmesan – 50g
Large handful basil leaves, torn (optional)
Heat oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add onion, celery and carrot. Cook over a medium heat for 5 mins, stirring occasionally, until softened.
Add garlic and cook for 1 minute. Then tip in the mince and cook. Keep stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
Stir in the tomato purée and cook for 1 min. Mix in well with the meat and vegetables. Add in chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add honey and season to taste. Simmer for 20 mins.
Pre heat oven to 200C/180C fan/gas. Ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit. Then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta. Finish with a layer of pasta.
Put the crème fraîche in a bowl. Mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Garnish with basil and enjoy.